For the cinnamon infused rumEdit

For the punchEdit

  • 10 ounces pumpkin purée
  • 10 ounces cinnamon-infused rum
  • 10 ounces sweetened condensed milk
  • 10 dashes Angostura bitters
  • Freshly ground nutmeg
  • Ice block or cubes


  1. To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

  2. In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.

  3. Sprinkle freshly grated nutmeg over the entire punch bowl.

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